Denny's Fav 1450 experience

[Callacave]

Just wanted to give my experience with this yeast...

Brewed a pumpkin porter. After fermenting in the primary for 3 weeks. I had a FG of 1.016. It was supposed to be 1.013. No big deal, figured it was 3 weeks and should be done right?

Racked it to a keg and on some oak cubes. Plan was to let it age till October. Went to check how the oak was coming along after a month and as I pulled the pin to vent the keg it wouldn't stop and I had a porter gyser in my basement!

In my panic I accidentally twisted the ring on the pin so it locked in the open position. When I finally realized what had happened I probably lost about a gallon.

Initial thought was maybe I didn't steam the cubes long enough and maybe I had an infection, but after I was able to bleed off all of the co2, I tasted the beer and it was damn good. I pulled the oak out just in case, and took another FG reading of 1.013.

Seems like I should've been a little more patient with this brew and given it one more week. Lesson learned.

Anyone experience a long and slow fermentation with 1450? Just curious.

 

[ronjonacron]

What were your temps? Ive done dennys fav a couple times 3 weeks was about right every time

 

[kh54s10]

I have used Denny's Fav a couple of times with a 3 week fermentation then bottled. No issues and the beers were great. I have a few vials frozen, maybe I will have to brew up something and use that yeast.

 

[Bithead]

Made a pale ale using it about a month ago. Fermented in my swamp cooler at about 65 F. Bottled after 2 weeks fermentation then went on vacation for 2 weeks. Tasted first bottle last night. I'm liking it.

 

[Callacave]

Temp was at 62 for 2 weeks. I raised it to 70 for the last week. Strange. Maybe raising it woke up some of those little buggers?

 

[negativereaction]

I have an IPA with 1450 going right now, it has been 2 weeks in the fermenter and its still actively going. I've only done a few brews with this yeast before, but it seems to like to go slow and take its time. Other yeasts may be done in a week or 10 days, but 3 weeks seems to be a minimum here.

 

[Callacave]

Good to know. I'm going to brew with it again. Really like what I'm tasting from it so far. Think I might try it in an IPA

 

[EineProsit]

+1 on long and slow. Did beersmith Bells 2 hearted. 10 day to get to 1.040 then transferred to secondary took another 3 weeks for fg 1.017
And yeah my Hydrometer samples all tasted great.

 

[schematix]

At 62 I would expect most ale fermentations to be slow. If you're actively controlling the temperature try to go up about 1 degree per day until you reach 70 then hold for 3 weeks before finally crashing for a few days to a week. If you've pitched enough healthy yeast into a modest gravity beer you have a recipe for success.

After much testing I've decided 1450 is my house strain for american style ales. While very clean, 1056 and 1272 just don't offer much in the way of mouthfeel. 1450 always finishes a point or two higher but it makes for a better beer IMHO.

 

[Denny]

After much testing I've decided 1450 is my house strain for american style ales. While very clean, 1056 and 1272 just don't offer much in the way of mouthfeel. 1450 always finishes a point or two higher but it makes for a better beer IMHO.

Exactly the reason it's my favorite!

 

[Callacave]

First time using it Denny. I'm going to give it a try in a bunch of beers. Would like something different than the old 05 all the time. So far my Porter is coming along nicely. Really tasty!

 

[ronjonacron]

Ive done an amber with dennys fav and absolutely love it, its replacing us05 and 1056 in anything appropriate.

Im about to brew a blonde i just did with us05 and do it with dennys this batch and do a side by side to make sure my mind and taste buds arent.playing tricks.on me.

 

[Kozzer]

Exactly the reason it's my favorite!

I'm looking at using this yeast on my next batch, and am wondering - since if you are THE Denny - does the 3+ week fermentation sound about right to you? Obviously, that's longer than other ale yeasts, but it's all good. As long as the expectations line up with reality everyone's happy!

 

[Denny]

All I can tell ya is that it depends. With a nice healthy starter and a fermentable, it can be done in less than 3 weeks. But I'm in no hurry so I always give it 3 weeks anyway. At any rate, 3 weeks isn't too unusual for it. It's a rather slow flocculator.

 

[haberdasher]

So... I shouldn't be concerned that my Wry Smile Rye IPA that started at 1.071 is only at 1.026 10 days later?
I'm just used to faster ferms so it's gotten me a little nervous that it's stuck for some reason... Pitched a 1.8L starter, temp controlled at 65, raised to 68 after 1 week

Whaddya think Denny?

 

[Denny]

So... I shouldn't be concerned that my Wry Smile Rye IPA that started at 1.071 is only at 1.026 10 days later?
I'm just used to faster ferms so it's gotten me a little nervous that it's stuck for some reason... Pitched a 1.8L starter, temp controlled at 65, raised to 68 after 1 week

Whaddya think Denny?

That's a little slower than I'd expect, but I wouldn't worry yet. See where it's at in another week.

 

[osagedr]

After much testing I've decided 1450 is my house strain for american style ales. While very clean, 1056 and 1272 just don't offer much in the way of mouthfeel. 1450 always finishes a point or two higher but it makes for a better beer IMHO.

Started to use this strain recently and feel like I've really been missing out. Did a split 1056/1335/1450 in an Irish Red and the 1450 is best by far and leading the race in a 1335/1450/1728 cream ale.

Really, really enjoying this strain so far. Wish I had started using it years ago!

 

[Brewsncrabs]

Try it in a brown ale! Awesome! Did caribou slobber with it and a second one with 1272! 1450 mouth feel much better!

 

[Brewsncrabs]

Try it in a brown ale! Awesome! Did caribou slobber with it and a second one with 1272! 1450 mouth feel much better!

 

[haberdasher]

okay, Denny. I am pretty sure that it is stuck at 1.026 . It has not moved in 4 days. (I don't check everyday of course) .

what course of action would you prescribe? I have roused, warmed and winked at the wort.

Pitch more 1450? something else? Jump all the way to amylase?

it sure smells great...

 

[Denny]

okay, Denny. I am pretty sure that it is stuck at 1.026 . It has not moved in 4 days. (I don't check everyday of course) .

what course of action would you prescribe? I have roused, warmed and winked at the wort.

Pitch more 1450? something else? Jump all the way to amylase?

it sure smells great...

If it was me, I'd shake my head and move on. Dry hop it and drink it.

 

[schematix]

If it was me, I'd shake my head and move on. Dry hop it and drink it.

I agree. 1.026 is high but it's not undrinkable.

I definitely would not pitch amylase. That would only help if you're issue was having a lot of unfermentables. If you were curious if this is the issue what you could do is pull a sample and pitch some yeast to it (even bread yeast) and let it run it's course for a few days. If the gravity doesn't drop then it's unfermentables, but if it drops down to the level you'd expect, the yeast gave up early.

 

[bolus14]

I just used this strain for an American Wheat and at the 48 hour mark there were no signs of fermentation. I was a little worried because I didn't build a starter and the packet was close the expiring. The OG was 1.040 so not high by any means which is why I decided to pitch as it was and let it ride. At 96 hours there's a small layer of krausen on top so looks like it was just very slow to go through it's regeneration phase.

I'm hoping this yeast provides the mouth feel and malt/hop profile that everyone describes it to. I have done 2 other wheat's and both lacked the full and smooth mouth feel you'd expect from them.